THREE-COURSE MENUS WITH TABLE SERVICE
APERITIF: ‘DUNAI HAJÓS’ SPIRIT SELECTION, DRY CHAMPAGNE AND ICE JUICE
Menu "A"
Soup
Green-pea cream soup with mint oil
Main course
Chicken breast with sage,
spinach mashed potatoes
and fried tomatoes
Dessert
Cottage cheese dumpling with hints
of citrusand biscuit crumps
Menu "B"
Soup
Mushroom soup with basil and
toasted rye bread
Main course
Whole roast loinrosemary potatoes
with tournedos, carrots and bacon
Dessert
Apple cake with egg liqueur dressing
Menu "C"
Soup
Goulash soup with spring vegetables
Main course
Slowly roasted duck confit, with
potatoes in cream, and purple cabbage cream
Dessert
Trifle cake
Menu "D"
Soup
Goulash soup
Main course
Whole roast spare ribs with royal
bacon,creamy mashed potatoes with
roasted pepperand tomatoes with thyme
Dessert
Rákóczi cottage cake
Menu "E"
Starter
Liptauer made of cow cream cheese,
cucumber smoked ham and home-
made marinated tomatoes
Main course
Confitted calf knuckle with duck
breast, potato gratin with sage and
steamed cabbage
Dessert
Trifle cake
FOUR-COURSE MENUS WITH TABLE SERVICE
APERITIF: ‘DUNAI HAJÓS’ SPIRIT SELECTION, DRY CHAMPAGNE AND ICE JUICE
Menu "A"
Starter
Goat cheese pudding with home-
made dried tomatoes,and aubergine cream
Soup
Cauliflower cream soup with sage
and toasted brown bread
Main course
Chicken breast filled with sage,
green-pea puree with butter and
potatoes with tournedos
Dessert
Cottage cheese dumpling with hints
of citrus, biscuit crumps and fruits
Menu "B"
Starter
Smoked trout fillet, cep salad with
horse-radish and laurel aspic
Soup
Broccoli cream soup with quail egg
and aged cheese
Main course
Duck breast with apple, ginger, bacon
and celery puree
Dessert
Chocolate duo with salted caramel
dressing and fruits
Menu "C"
Starter I.
Warm pike perch mignon with sweet
potatoes and algea salad
with lemon
Starter II.
Duck liver roasted in pastry,
with vegetables
Main course
Tenderloin, with truffle and
cauliflower puree and bacon chicory
Dessert
Creamy custard cake with eggliqueur
and strawberry mousse
Menu "D"
Starter
Royal goose liver with carnation
mushroom,green apple and carrot
puree with coriander
Soup
Celery cream soup with saffron,
with catfish noodle and dill
Main course
Calf spine with buttered vegetables,
rosemary mashed potatoes
Dessert
Chocolate trilogy with marzipan
dressing
Menu "E"
Starter
Smoked eel mignon with catfish
liptauer, corianderaspic with lemon,
green-pea puree with mint, trout caviar
Soup
Cep consomé, duck liver pudding
Main course
Deer spine with celery puree
and truffle, calf sweetbread stew with lens
Dessert
Apple cake with hazelnut marzipan
mousse
VEGETARIAN WITH TABLE SERVICE
APERITIF: ‘DUNAI HAJÓS’ SPIRIT SELECTION, DRY CHAMPAGNE AND ICE JUICE
Menu "V1"
Soup
Spicy tomato soupand cheese toast
Main course
Mushroom mousseline with basil,
with spinach aubergine cannelloni,
with ginger carrot puree
Dessert
Trifle in cup
Menu "V2"
Starter
Cheese pâté with basil with
ginger carrot puree
Soup
Mushroom soup with tarragon
with cake toast
Main course
Vegetable risotto croquet with
zucchini gratin and fried tomatoes
Dessert
Fruit ekler donut with salted caramel